Delaney and Shelby

Tuscan Stuffed Pasta

In a medium sized bowl mix ricotta, mozzarella, egg, basil, and salt and pepper.

Bring a pot of water to boil and cook pasta 4 minutes less than instructed. Reserve 1/2 cup pasta water then rinse pasta with cool water.

With a piping bag, fill rigatoni with ricotta mixture and set aside.

Once fragrant, add in sun-dried tomatoes, oregano, paprika and salt and pepper.

Add in wine, broth, heavy cream and 1/2 cup pasta water. Mix occasionally until the sauce thickens slightly, cooking on low heat for a few minutes.

Add in baby spinach and parmesan cheese. Cook until spinach wilts. Add salt and pepper to taste if needed.

Coat bottom of skillet with sauce and layer with stuffed rigatoni. Repeat until the skillet is full.

Cover pasta with sauce and top with remaining mozzarella cheese.

Bake the dish for 10 minutes at 350 degrees then broil until the cheese is bubbly and lightly browned.